Mackin' Steamed Mussels with Roasted Garlic Bread
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INGREDIENTS:
Serves 2 1 1/2 lbs mussels 2 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 3 medium cloves garlic, finely chopped Sea Salt to taste 2 Fresh Sprigs Thyme 1-1/2 cups white wine, something light & crisp ½ fresh lemon juice 3/4 cup chopped fresh flat-leaf parsley for garnish Roasted Garlic Bread: (bake garlic ahead of time) 1 medium clove garlic 1 tbs olive oil ½ tsp salt ½ stick of butter (depending on how much garlic bread you have) Good-quality crusty bread |
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HOW TO:
Mussels:
Rinse the mussels well under cold water, picking off any small particles, pulling off any beards and discarding any mussels that are broken or gaping open. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, salt, thyme and cook until fragrant and soft about 3 to 5 minutes.
Add the mussels, wine, lemon and (optional for more flavor you can add ½ of your fresh parsley) Increase the heat to high, and cover the pan, simmer after 3 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
Roasted Garlic Bread:
Preheat oven to 425 degrees F.
Cut top off garlic head, drizzle with olive oil. Bake 20 - 25 minutes; cool.
Squeeze cooked soft garlic into a medium bowl. Add butter, salt and pepper, mix well. Spread cut halves of bread evenly with garlic butter mixture. Broil for 2 to 5 minutes, or until butter melts and bread is toasted.
Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside
Mussels:
Rinse the mussels well under cold water, picking off any small particles, pulling off any beards and discarding any mussels that are broken or gaping open. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, salt, thyme and cook until fragrant and soft about 3 to 5 minutes.
Add the mussels, wine, lemon and (optional for more flavor you can add ½ of your fresh parsley) Increase the heat to high, and cover the pan, simmer after 3 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
Roasted Garlic Bread:
Preheat oven to 425 degrees F.
Cut top off garlic head, drizzle with olive oil. Bake 20 - 25 minutes; cool.
Squeeze cooked soft garlic into a medium bowl. Add butter, salt and pepper, mix well. Spread cut halves of bread evenly with garlic butter mixture. Broil for 2 to 5 minutes, or until butter melts and bread is toasted.
Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside
